This post is basically a continuation of the recipes that I made with the Ghanaian yam that I got from my mom (see the yele kakro post for more information). After I made the yele kakro, I still had plenty of yam left so I decided to make beer battered fish and chips. Well, I found the yam to be a little too starchy for fries, but the beer battered fish was so good that I had to make a post about it. I will try to make fries with Ghanaian yams again but I need to test out ways to reduce the starchiness.
How to Make Beer Battered Fish
I used cod fillets for this dish but other white fish such as haddock can be used. I generally don’t use pollock for beer battered fish as it doesn’t hold up as well as cod and haddock. In addition to the fish, you’ll need all purpose flour (1¼ cups), 1½ cups of beer (I used a porter but a stout also works for this recipe), 2 teaspoons of paprika, and 1 teaspoon each of salt and pepper.
To make the beer battered fish, start by heating vegetable or canola oil in a deep, heavy-bottomed pot like a wok or a Dutch oven. The oil should be about 350°F (175°C) when frying the fish. In a mixing bowl, combine flour (1 cup), paprika, and some of the salt and pepper. Slowly add the beer to the flour mixture, whisking constantly until smooth. Season the fish with the remaining salt and pepper. Take one fish and lightly coat it with flour and then dip the fish into the beer and flour mixture. Gently drop the fish in the oil, be careful not to splash yourself. Fry the fish until it’s golden brown (about 10 minutes), then remove it from the oil and place it on a plate lined with paper towels. Repeat these steps with the remaining fish. Serve with a condiment such as
Beer Battered Fish
- 6 cod fillets
- 1¼ cup all-purpose flour
- 1½ cup dark beer (stout or porter)
- 2 tsp paprika
- 1½ tsp salt
- 1½ tsp black pepper
- 4 cups vegetable or canola oil (enough to cover and fry each fish)
- Heat the oil in a wok, Dutch oven, or a deep fryer until it reaches a temperature of about 350°F (175°C).
- Combine 1 cup of flour, paprika and about ½ a teaspoon each of the salt and black pepper in a mixing bowl.
- Slowly pour the beer into the flour mixture, whisk until smooth.
- Season the fish with the remaining salt and pepper.
- Working with one fish at a time, lightly coat the fish with some of the remaining flour and then dip the fish into the flour and beer mixture.
- Carefully drop the fish into the heated oil and fry until it’s golden brown (about 10 minutes).
- Set the fish aside on a plate lined with paper towels and repeat the steps to fry the remaining fish.